Carrot Cake Cheesecake

It doesn’t get much better than Carrot Cake and Cheesecake and this version is the epitome of a show-stopping dessert.

If you looked up the word ‘show stopper’ in the dictionary, we’re pretty sure that this Carrot Cake Cheesecake would be pictured.

Is there anything better than the creamy combination of carrot and cheesecake? If you are yet to experience this heavenly dessert, you truly are missing out. This is the epitome of the ultimate dessert.

It’s surprisingly easy to make when you know how and we have included a video tutorial that will show you how.

How To Make Carrot Cake Cheesecake Video

We have also included a very popular copycat recipe for the Cheesecake factory Carrot Cake Cheesecake. You will not want to miss it. Be sure that you scroll our page all the way to the end so that you don’t miss a single great idea.

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It’s also recommended that you view the video so that you learn all the tips and tricks.Stephanie from ‘The Joy of Baking’ has put together a video that steps you through how to make your own Carrot Cake Cheesecake. Click ‘Play’ below above to view ⇑ 

Ingredients:

• 1/2 cup pecan halves, plus more, chopped, for garnish
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Kosher salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups shredded carrot (2 to 3 medium carrots)
  

  Cheesecake:

• Three 8-ounce packages cream cheese, softened
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
• 1 teaspoon pure vanilla extract

Sour Cream Topping:

• 1/2 cup confectioners' sugar
• 2 tablespoons sour cream
• 1/4 teaspoon pure vanilla extract
• Pinch kosher salt

Directions:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

 

Source: thejoyofbaking.com

Carrot Cake Cheesecake

It doesn’t get much better than Carrot Cake and Cheesecake and this version is the epitome of a show stopping dessert.

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested.

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Ingredients:

Carrot Cake:

• 1/2 cup pecan halves, plus more, chopped, for garnish
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Kosher salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups shredded carrot (2 to 3 medium carrots)

Cheesecake:

• Three 8-ounce packages cream cheese, softened
• 2/3 cup sour cream
• 2/3 cup granulated sugar
• 3 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
• 1 teaspoon pure vanilla extract

Sour Cream Topping:

• 1/2 cup confectioners' sugar
• 2 tablespoons sour cream
• 1/4 teaspoon pure vanilla extract
• Pinch kosher salt

Directions:

Watch how to make this recipe.
 
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

Source: food.com

Carrot Cake Cheesecake

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested. Scroll our page and be sure to check out the ‘Best Carrot Cake’ Recipe too. It’s hugely popular and gets rave reviews!

<iframe width="728" height="410" src="https://www.youtube.com/embed/DD5y0Ydjk68?list=PL52FF89E19B091CB5" frameborder="0" allowfullscreen></iframe>

Stephanie from ‘The Joy of Baking’ has put together an excellent video tutorial that steps you through how to make your very own Carrot Cake Cheesecake. All you need to do is click ‘Play’ above to view

Ingredients:

1/2 cup pecan halves, plus more, chopped, for garnish

1 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Kosher salt

1/2 cup vegetable oil

1/2 cup sugar

2 large eggs

1 1/2 cups shredded carrot (2 to 3 medium carrots)

Cheesecake:

Three 8-ounce packages cream cheese, softened

2/3 cup sour cream

2/3 cup granulated sugar

3 large eggs

3 tablespoons all-purpose flour

1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)

1 teaspoon pure vanilla extract

Sour Cream Topping:

1/2 cup confectioners’ sugar

2 tablespoons sour cream

1/4 teaspoon pure vanilla extract

Pinch kosher salt

Directions:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

Source: thewhoot.com.au

Carrot Cake Cheesecake

This Carrot Cake Cheesecake is a delicious copycat recipe from ‘The Cheesecake Factory’. You’ll love the sensational combination of carrot and cheesecake and it’s a dessert that will be much requested. Scroll our page and be sure to check out the ‘Best Carrot Cake’ Recipe too. It’s hugely popular and gets rave reviews!

Ingredients:

Carrot Cake: 

1/2 cup pecan halves, plus more, chopped, for garnish
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Kosher salt
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots) 

Cheesecake:

Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract 

Sour Cream Topping: 

1/2 cup confectioners' sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
Pinch kosher salt

Directions:

For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.

Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.

For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.

Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.

For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
 
Source: Food Network Kitchens 

Carrot Cake Cheesecake

Ingredients:

Makes one 9 or 10" cheesecake

Cheesecake:

• 16 ounces cream cheese (at room temperature)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

Carrot

Cake:

• 3/4 cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 generous pinch of salt
• 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts (I omitted)

Pineapple Cream Cheese Frosting:

• 2 ounces cream cheese, softened (I used 4 oz.)
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
• Dash of salt

Directions:

1. Grease a 9 or 9 1/2 inch spring form pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)

2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)

5.Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Source: Jamhands